Soft-fried Crab Roe

Name: Soft-fried Crab Roe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 4 kg (male, pointed navel) Fresh sea crab (steamed to extract roe, black membrane removed, blanched); 125 g Egg whites (beaten into foam); 25 g Flour (for coating); 40 g Starch (to make egg white batter); 750 g (actual use 75 g) Peanut oil (for frying); 5 g MSG (seasoning); 5 g Cooking wine (seasoning); 250 ml Chicken broth (for simmering and sauce); 50 ml Milk (for sauce); 25 g Sichuan pepper salt (for dipping); 25 g Toasted sesame seeds (for sauce); 10 g Fine salt (seasoning)

Korean-style deep-fried crab with a pale golden hue, tender and delicately aromatic. Served with a sesame drizzle sauce and Sichuan pepper-salt.

45 min

Easy

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Ingredients

Fresh sea crab (steamed to extract roe, black membrane removed, blanched) 4 kg (male, pointed navel)

Egg whites (beaten into foam) 125 g

Flour (for coating) 25 g

Starch (to make egg white batter) 40 g

Peanut oil (for frying) 750 g (actual use 75 g)

MSG (seasoning) 5 g

Cooking wine (seasoning) 5 g

Chicken broth (for simmering and sauce) 250 ml

Milk (for sauce) 50 ml

Sichuan pepper salt (for dipping) 25 g

Toasted sesame seeds (for sauce) 25 g

Fine salt (seasoning) 10 g

Instructions

Prepare the crab roe

Wash the sea crabs, steam in a steamer until cooked, then remove. Lift off the crab shell and take out the crab roe. Wash away the black membrane around the roe, pick clean, and blanch in boiling water until done. Remove and drain, set aside.

Simmer the crab roe

Place a soup ladle over the fire and add chicken broth, MSG, cooking wine, and fine salt. Once it boils, add the blanched crab roe, reduce to low heat and simmer. After the flavor is absorbed, remove and let cool.

Make the egg white batter

Place the egg whites in a porcelain bowl. Using chopsticks, beat continuously in one direction until foamy (the chopsticks should be able to stand upright in the foam as the standard). Then add starch and mix evenly into a smooth egg white batter.

Deep-fry

Heat a wok over the fire and add peanut oil. Meanwhile, coat the crab roe with a layer of flour, then with a layer of egg white batter. Lower into the oil one by one and fry until pale yellow. Remove and place on a serving plate.

Prepare the sesame sauce

Place a soup ladle over the fire and add chicken broth, MSG, cooking wine, and fine salt. Once it boils, add milk and toasted sesame seeds. Thicken with wet starch into a flowing sauce and pour into a bowl.